District of Columbia Administrative Code

200 RESPONSIBILITY ─ ASSIGNMENT & QUALIFICATION OF PERSON IN CHARGE 200.1 The licensee shall be the person in charge or shall designate a person in charge, who shall serve as an on-site manager or supervisor. The licensee shall ensure that a person in charge is present at the foo…

201 KNOWLEDGE ─ PERSON IN CHARGE 201.1 Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the Department of Health (Department) knowledge of foodborne disease prevention, applicati…

202 DUTIES ─ PERSON IN CHARGE 202.1 The person in charge shall ensure that food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters as specified in § 2918. Pf 202.2 The person in charge shall ensure that persons unnecessar…

203 CERTIFICATION AND DISTRICT-ISSUED ID REQUIREMENTS ─ FOOD PROTECTION MANAGER, PERSON IN CHARGE 203.1 Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation…

2000 OBJECTIVE ─ FOOD CONTACT SURFACES AND UTENSILS 2000.1 Equipment, food-contact surfaces, and utensils shall be sanitized. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012). AUTHORITY:…

2001 FREQUENCY ─ BEFORE USE AFTER CLEANING 2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 3…

2002 METHODS ─ HOT WATER AND CHEMICAL 2002.1 After being cleaned, equipment, food-contact surfaces and utensils shall be sanitized in: (a) Hot water manual operations by immersion for at least thirty (30) seconds as specified in § 1810; P or (b) Hot water mechanical operations by…

2100 OBJECTIVE ─ CLEAN LINENS 2100.1 Clean linens shall be free from food residues and other soiling matter. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012). AUTHORITY: DC-DCMR Sections…

2101 FREQUENCY ─ SPECIFICATIONS 2101.1 Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled. 2101.2 Cloth gloves used as specified in § 813.4 shall be laundered before being used with a different t…

2102 METHODS ─ STORAGE OF SOILED LINENS 2102.1 Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags, stored in vermin-proof containers, and transported to prevent contamination of food, clean equipment, clean utensils, and single-service …

2103 METHODS ─ MECHANICAL WASHING 2103.1 Linens shall be mechanically washed, except as specified in § 2103.2. 2103.2 In food establishments in which only wiping cloths are laundered as specified in § 1604.2, the wiping cloths may be laundered in a mechanical washer, sink designa…

2104 METHODS ─ USE OF LAUNDRY FACILITIES 2104.1 Laundry facilities on the premises of a food establishment shall be used only for the washing and drying of items used in the operation of the establishment, except as specified in § 2104.2. 2104.2 Separate laundry facilities locate…

2200 DRYING ─ EQUIPMENT AND UTENSILS, AIR-DRYING REQUIRED 2200.1 After cleaning and sanitizing, equipment and utensils: (a) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 C.F.R. § 180.940 − Tolerance exemptions for active and inert in…

2201 DRYING ─ WIPING CLOTHS, AIR-DRYING LOCATIONS 2201.1 Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer as specified in § 1604.2 shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensil…

2202 LUBRICATING AND REASSEMBLING ─ FOOD-CONTACT SURFACES, AND EQUIPMENT 2202.1 Lubricants as specified in § 3408 shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces. 2202.2 Equipment shall be reassembled …

2203 STORING ─ EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES 2203.1 Cleaned equipment and utensils, laundered linens, and single-service and single use articles, except as specified in § 2203.4, shall be stored: (a) In a clean, dry location; (b) Where th…

2204 STORING ─ PROHIBITIONS 2204.1 Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles, except as specified in § 2204.2, shall not be stored: (a) In locker rooms; (b) In toilet rooms; (c) In garbage rooms; (d) In mechanical room…

2205 PREVENTING CONTAMINATION ─ KITCHENWARE AND TABLEWARE 2205.1 Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. 2205.2 Knives, forks, and sp…

2206 PREVENTING CONTAMINATION ─ SOILED AND CLEAN TABLEWARE 2206.1 Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Fin…

2207 PREVENTING CONTAMINATION ─ PRESET TABLEWARE 2207.1 Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. 2207.2 When tableware is preset, exposed, unused settings shall be: (a) Removed when a consumer is seated; or (b) Cleaned…

2208 PREVENTING CONTAMINATION ─ RINSING EQUIPMENT AND UTENSILS AFTER CLEANING AND SANITIZING 2208.1 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use unless: (a) The rinse is applied directly from a potable water supply by a wa…

2300 SOURCE ─ APPROVED SYSTEM 2300.1 The only approved system for drinking water is the District of Columbia public water system. P SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012). AUTH…

2301 SOURCE ─ SYSTEM FLUSHING AND DISINFECTION 2301.1 A drinking water system shall be flushed and disinfected before being placed in service after construction, repair, or modification and after an emergency situation, such as a flood, that may introduce contaminants to the syst…

2302 SOURCE ─ BOTTLED DRINKING WATER 2302.1 Bottled drinking water used or sold in a food establishment shall be obtained from approved sources in accordance with 21 C.F.R. § 129 − Processing and Bottling of Bottled Drinking Water. P SOURCE: Final Rulemaking published at 50 DCR 4…

2303 QUALITY ─ STANDARDS 2303.1 Water from a public water system shall meet 40 C.F.R. § 141 − National Primary Drinking Water Regulations and District of Columbia drinking water quality standards. P SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by F…

2304 QUALITY ─ NONDRINKING WATER 2304.1 A nondrinking water supply shall be used only if its use is approved. P 2304.2 Nondrinking water shall be used only for nonculinary purposes including, but not limited to, air conditioning, nonfood equipment cooling, and fire protection. P …

2305 QUANTITY AND AVAILABILITY ─ CAPACITY 2305.1 The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Pf 2305.2 Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands th…

2306 QUANTITY AND AVAILABILITY ─ PRESSURE 2306.1 Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in §§ 2308.1(a) and (b) to a temporary food es…

2307 DISTRIBUTION, DELIVERY, AND RETENTION ─ SYSTEM 2307.1 Water shall be received from the source through the use of an approved public water main; Pf or through one of the following that shall be constructed, maintained, and operated according to 40 C.F.R. § 141 − National Prim…

2308 DISTRIBUTION, DELIVERY, AND RETENTION ─ ALTERNATIVE WATER SUPPLY 2308.1 Water meeting the requirements specified in §§ 2300 through 2306 shall be made available for a mobile facility, for a temporary food establishment without a permanent water supply, and for a food establi…

2400 MATERIALS ─ APPROVED MATERIALS, USE 2400.1 A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Cod…

2401 DESIGN, CONSTRUCTION, AND INSTALLATION ─ APPROVED SYSTEM AND CLEANABLE FIXTURES 2401.1 A plumbing system shall be designed, constructed, and installed according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbi…

2402 DESIGN, CONSTRUCTION, AND INSTALLATION ─ HANDWASHING SINK, WATER TEMPERATURE, AND FLOW 2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38o C) (one hundred degrees Fahrenheit (100o F)) through a mixing va…

2403 DESIGN, CONSTRUCTION, AND INSTALLATION ─ BACKFLOW PREVENTION, AIR GAP 2403.1 An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not …

2404 DESIGN, CONSTRUCTION, AND INSTALLATION ─ BACKFLOW PREVENTION DEVICE, DESIGN STANDARD 2404.1 A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installatio…

2405 DESIGN, CONSTRUCTION, AND INSTALLATION ─ CONDITIONING DEVICE, DESIGN 2405.1 A water filter, screen, or other water-conditioning device installed on water lines shall be designed to facilitate disassembly for periodic servicing and cleaning. A water filter element shall be of…

2406 NUMBERS AND CAPACITIES ─ HANDWASHING SINK 2406.1 Handwashing sinks shall be provided for employees’ use in areas specified in Section 2411 in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended…

2407 NUMBERS AND CAPACITIES ─ TOILETS AND URINALS 2407.1 Toilets shall be provided for employees’ use in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (Subtitle F of 12 DCMR). Urin…

2408 NUMBERS AND CAPACITIES ─ SERVICE SINKS 2408.1 At least one (1) service sink or one (1) curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop wat…

2409 NUMBERS AND CAPACITIES ─ BACKFLOW PREVENTION DEVICE, WHEN REQUIRED 2409.1 A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if…

2410 NUMBERS AND CAPACITIES ─ BACKFLOW PREVENTION DEVICE, CARBONATOR 2410.1 A dual check valve with an intermediate vent preceded by a screen of not less than one hundred (100) mesh to twenty-five and four millimeters (25.4 mm) one hundred (100) mesh to one inch (1 in.) shall be …

2411 LOCATION AND PLACEMENT ─ HANDWASHING SINK 2411.1 A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas, and in, or immediately adjacent to, toilet rooms. Pf 2411.2 All handwashing sinks, including…

2412 LOCATION AND PLACEMENT ─ BACKFLOW PREVENTION DEVICE 2412.1 A backflow prevention device shall be located so that it may be serviced and maintained. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (Nov…

2413 LOCATION AND PLACEMENT ─ CONDITIONING DEVICE 2413.1 A water filter, screen, and other water-conditioning device installed on water lines shall be located to facilitate disassembly for periodic servicing and cleaning. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6,…

2414 OPERATION AND MAINTENANCE ─ USING A HANDWASHING SINK 2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2414.2 A handwashing sink shall not be used for purposes other than handwashing. Pf 2414.3 An automatic handwashing f…

2415 OPERATION AND MAINTENANCE ─ PROHIBITING A CROSS CONNECTION 2415.1 A person shall not create a cross connection by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality. P 2415.2 The piping of a nond…

2416 OPERATION AND MAINTENANCE ─ SCHEDULING INSPECTION AND SERVICE FOR A WATER SYSTEM DEVICE 2416.1 A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service in accordance with manufacturer's instructions and as necessary to pre…

2417 OPERATION AND MAINTENANCE ─ WATER RESERVOIR OF FOGGING DEVICES, CLEANING 2417.1 A reservoir that is used to supply water to a device such as a produce fogger shall be maintained in accordance with manufacturer's specifications, and cleaned in accordance with manufacturer's s…

2418 OPERATION AND MAINTENANCE ─ SYSTEM MAINTAINED IN GOOD REPAIR 2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (Subtitle F of 12 DCMR)…

2419 EXCEPTION TO PLUMBING FACILITIES REQUIREMENTS 2419.1 If a food establishment is indoors and is involved exclusively with previously wrapped, canned, packaged, or bottled food, or with whole nuts, fruits or vegetables that are commonly washed, peeled, shelled, or cooked by th…